The CookingBites recipe challenge: celery, celeriac, celery salt & celery seeds

Second entry from me: Celery root shawarma

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On the rotisserie right after cooking
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Dinner spread - finished celery root is bottom center
 
I learned to make these about 15 years ago, when someone asked me to do them a "Rijsttafel" for a family lunch. I've tweaked the recipe a few times ; this version was checked with an Indonesian blogger so I imagine it's pretty close to the original.
What original? Apparently, this potato patty derives from the Dutch frikandellen, made with minced meat and potatoes. I served these with homemade sambal and a mango salad dressed with sesame oil and rice wine vinegar. I've never eaten an "authentic" perkedel, so I'm sure Windigo can add some details for me!
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Perkedel (Indonesian potato cakes)
 
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Morning Glory said:
Ordered - released tomorrow and will be delivered tomorrow (sez Amazon). I hope its as wittily written as the former book. That is part of the joy!


The Flavour Thesaurus: More Flavours: Plant-led Pairings, Recipes and Ideas for Cooks: Amazon.co.uk: Segnit, Niki: 9781526608987: Books
Click to expand...

I think this review tells the story:

The Flavour Thesaurus: More Flavours is a food manual, bursting with descriptions, suggestions, recipes and science.The first book, a brilliant idea executed brilliantly, provided a jolt. This second volume. [is] if anything more useful than number one because it's in tune with how many of us eat these days: focusing on plants, but without ruling out meat and fish..Segnit [is] a brilliant writer, a tireless researcher.clearly an excellent cook, but also a discriminating editor.You can read it cover to cover, but better still. read the relevant section and see where the book takes you. If it's plums, it'll be to a café in Dittisham, which you've reached by ferry from a pontoon on the River Dart. How about that for transportive food writing? ― Literary Review​
 
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